Chris Kindig Email and Phone Number

• Assisted in company expansion to the foodservice sector. • Enhanced consumer confidence and employee morale while increasing the bottom line for an underachieving Normal Heights Craft Beer/Sports Tavern - Ensured a seamless transition to new ownership.• Successfully initiated a start-up Craft Beer, Fine Wine and Premium Cigar Lounge in Scripps Ranch - Supervised and assisted in the construction, while developing strategies necessary to introduce a concept new to the area. Initialized and maintained a state of the art, "cloud based" POS system.• Utilized industry specific technology/information systems to evaluate and provide solutions to operational challenges. • Created policies and procedures to resolve inventory, cost analysis, point of sale, loss prevention, guest satisfaction and labor management concerns.

• Managed the most improved department with regards to customer service - Achieved the highest OpenTable, Yelp, TripAdvisor and Unifocus (guest satisfaction) scores to date. • Elevated guest satisfaction/consumer confidence - Attained San Diego OpenTable rankings: #1 (Romantic), #3 (Best Seafood), #5 (Special Occasion), #5 (Best Ambience), #5 (Scenic View) and #10 (Best Service). • Developed a small-wedding marketing plan that applied to weddings consisting of 50 or fewer guests. Provided the ceremony site contingent upon the party agreeing to have their reception dinner at Baleen - Increased revenue due to additional wedding related dinners.• Responsible for the sales and service of special events, forecasting, scheduling, staff floor coaching, employee reviews, monitoring service standards, maintaining spirits, beer & wine inventories. Reorganized and maintained POS system.

• Served as an integral part of the management team while heading a multi-million dollar beverage program. • Streamlined spirits, beer & wine purchasing, inventories and invoice tracking - Recorded the highest Bevinco ratings (weighted or adjusted cost of sales figures) in the restaurant’s history. • Duties included scheduling, employee reviews, staff floor coaching, maintaining service standards, weekend banking procedures and the monitoring of repair & maintenance.

• Supervised a staff of 30 to 40 associates responsible for restaurant, bar, catering and on-course food & beverage sales and service. • In charge of menu and wine list development. Reorganized and maintained POS system. • Initiated a policy pertaining to clients electing to provide their own donated beverages for golf tournaments/fundraisers. Charged (per golfer) beer, water and soda "corkage fees" for such events - Increased revenue while substantially increasing profits due to eliminating cost of sales and labor.• Responsible for budgeting, scheduling, food preparation, overseeing personnel, staff floor coaching, employee reviews, purchasing, banking procedures, monitoring service standards, maintaining food & beverage inventories, maintenance, security and day-to-day systems & controls.

• Spearheaded a joint venture to open a new restaurant out of state. Supervised location acquisition, handling of lease negotiations and assisted in the remodel while developing advertising and marketing strategies necessary to implement a restaurant concept new to the area - Increased annual revenue while receiving numerous accolades, which led to a profitable sale of the business. • Responsible for forecasting, budgeting, scheduling, food preparation, staffing, purchasing, banking procedures, monitoring service standards, maintaining food & beverage inventories, maintenance and security.

• Launched a program to reward local college students for a job well-done. Provided 1) free entrée for each “A” earned on a student’s report card and publicized the program to media types - Improved public image while increasing revenue due to “free” advertising and additional exposure. • Created a plan to have multiple, separately owned businesses operate on the same property while co-marketing with one another. Constructed a small flower shop and took on a tenant - Reduction in rent of nearly 25% due to additional income while added foot traffic increased revenue. • Responsible for overseeing personnel, food preparation, purchasing, banking procedures, maintaining food & beverage inventories, guest satisfaction, maintenance, security and day-to-day systems & controls.

• Successfully initiated a start-up restaurant as a minority partner. Developed marketing strategies necessary to implement a new restaurant concept - Ultimately, obtained full ownership, becoming sole proprietor upon the reinvesting of profits. • Pioneered the concept of turning the restaurant into a “Dinner Theatre”. Orchestrated the nightly showing of classic (Bogart, Hitchcock, etc.) movies while guests were dining - Times Books listed Esperanto as “One of the top 1500 Restaurants in the United States”; 22 of which were located in San Diego. • Duties included scheduling, staff floor coaching, employee reviews, monitoring service standards and maintaining food & beverage inventories.